Blueberry yogurt breakfast cake
One pack makes 2 x 9” cakes
I love to make this cake when blueberries are in season but feel free to jazz it up in winter too with frozen blueberries or with fresh cranberries.
It’s light and fluffy and also lightly sweetened enough that it’s perfectly acceptable for breakfast.
You may add a little shredded coconut or ground almonds for an extra flavor component. Both pair wonderfully with lemon & blueberries.
One pack makes 2 x 9” cakes
Recipe uses 1/2 pack (save the other half for pancakes!)
Ingredients
Ingredients
250 g Gusto Pancake & Baking Mix (1/2 pack)
2 large eggs (see below for egg-free cake)
1 cup sugar (200 g) or, 3/4 cup plus 2 Tbsp (175 g) for less sweet
1/2 cup yogurt
2 tsp vinegar (apple cider or white)
1/2 cup oil (I like light olive oil)
3 Tbsp lemon or orange juice or more milk
1 tsp. vanilla and/or 1/2 tsp almond extract
1 1/2 cups fresh blueberries, picked over
Add 2 tbsp ground almonds or shredded unsweetened coconut (optional)
Directions:
Preheat the oven to 350ºF.
In a medium sized bowl whisk eggs & sugar for a minute until light & fluffy. Add yogurt, oil, and melted butter (if using) until smooth. Stir in juice if using.
Toss the blueberries with flour. Set aside.
Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray or line with parchment paper. Spread the batter into the pan & smooth the top.
Sprinkle the top with sugar. Don’t forget as this creates an extra lovely surface. Can also top with sliced almonds.
Bake for 30-40 minutes or until a toothpick inserted comes out clean. (Baking time will vary depending on the pan size used.)
Allow to cool. Slice into squares.
Note:
Frozen blueberries can be used here also, no need to thaw & don’t forget to toss in flour.
I like to add vinegar instead of just using buttermilk as the vinegar works better to rise the cake.
In winter time I make a classic combo of cranberry & orange zest with almonds on there as well as almond extract. Delicious!